Fish Chowder
From Allied cookery, 1916
Clams may be substituted for fish.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3266Calories
179 gProtein
207 gCarbs
189 gFat
Full nutrition (34 nutrients)
Calories3266 kcal
Protein179 g
Carbohydrates207 g
Fiber24 g
Sugars20 g
Total Fat189 g
Saturated Fat85 g
Monounsaturated Fat65 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol796 mg
Sodium2059 mg
Potassium7180 mg
Calcium425 mg
Iron11 mg
Magnesium449 mg
Phosphorus2853 mg
Zinc7.2 mg
Copper1.3 mg
Manganese2 mg
Vitamin D8.1 mcg
Vitamin C200 mg
Vitamin A5.7 mcg
Vitamin E4.2 mg
Vitamin K25 mcg
Vitamin B65.7 mg
Vitamin B1217 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1 mg
Niacin (B3)43 mg
Folate218 mcg
Choline145 mg
Caffeine0 mg
Water1883 g
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 7. The excerpt below is the record exactly as published.
FISH CHOWDER (New England) your lbs. of fresh cod or haddock, 2 onions, 6 potatoes, ]4 lb. of salt pork, salt, pepper. Put the onions and potatoes, sliced in layers, in a kettle, then a layer of fish until all is used. Fry the pork, cut in small pieces, brown, take the fat and pour over all. Cover with boiling water and cook 20 minutes. Then mix 2 spoonsful of flour with a cup of cream
Cook this with the app: pantry check, scaling, and the assistant.